There are so many non-dairy milks on the market, how is one to choose? I like to use different types of milk alternatives for specific applications. For example, in a dessert, chia pudding, or savory dishes, I use coconut milk. For drinking, frozen desserts, and cold coffee, I use rice milk. And for cereal, hot lattes, and baking, I use oat milk. Depending on the brand you buy they can be a bit pricey, and some have cross-contact issues with nut milks. If you feel there’s no safe option available for you, or if you cringe at the price every week, why not make your own? One of the best things about oat milk is that it doesn’t curdle in coffee!
Making your own oat milk is not only easy, but extremely economical. The cost of 1/4 cup of oats is minuscule and it’s enough to make 4 cups of oat milk. It keeps for a few days in the fridge. Just shake or stir well before use as the oat matter will settle as it sits. Get yourself a good linen cheesecloth (they go for about $5 - $6), a large bowl, an inexpensive metal strainer, and you’re good to go! Keep the oat milk in a jar or pitcher in the fridge.
Free from peanuts, nuts, dairy, egg, soy, wheat, fish, shellfish
Alternatives: Use gluten-free oats
1/4 cup rolled oats
4 cups water
Blend the water and oats for 2 minutes. Place a metal strainer in a large mixing bowl, then line the strainer with a linen cheesecloth. Pour the blended oat mixture through the strainer. Let it drain for about 15 minutes, or until only pulp remains. Discard the pulp and transfer the oat milk to a pitcher or jar. Store in the fridge.
You can flavor the oat mylk with a pinch of salt, honey or maple syrup to taste, or 1/4 tsp vanilla. Add any flavorings after it has been strained.
Makes 4 cups of oat milk